Peanut Butter Fudge
Wednesday, February 24th, 2010Peanut Butter Fudge
How can I make peanut butter fudge with basic around the home ingredients?
I was wondering if anyone had a recipe for peanut butter fudge with basic ingredients. I remember some time ago peanut butter fudge made with just plain milk not condensed, butter, sugar, maybe vanilla don’t remember and peanut butter. The recipe I need is not one with condensed milk and marshmallow cream. Anyone have this recipe?
Peanut Butter Fudge
Yields- one 8×8 inch pan
Cook time: 1hr 20 min
Ingredients
1/2 cup butter
2 cups brown sugar
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla extract
3 cups confectioners’ sugar
1) Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil (not a full rolling one, but until you can see small bubbles) and boil for 2 minutes, stirring frequently.
2) Remove from heat. Stir in peanut butter and vanilla. Add the confectioners’ sugar in slowly, mixing it into the brown sugar mixture with an electric mixer. Mix until smooth
3) Pour the mixture into an 8×8 inch dish lined with saran wrap. Chill until firm and cut into squares.
Note: I based this recipe on the previous one posted, but with edits. The original one, as posted above, makes a grainy, too sweet fudge
Tips for making fudge (more advanced)
-The primary tip for good fudge is to follow the directions exactly.
-Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before proceeding to the next step (if any is called for). Add each ingredient in the order listed by the recipe.
-Don’t attempt to achieve smooth fudge with vigorous stirring after it’s reached the soft-ball stage: stirring at the wrong time can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.
- The soft ball stage is when the candy reaches 240 degrees F, and is determined by a simple test: The cold-water test: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage. Quickly remove your candy from the heat, or you will find yourself at hard-ball stage, and your fudge will be too hard.
-For best results, use a heavy, high-sided saucepan that holds about twice the volume of your candy recipe. A heavy pan is less likely to cause scorching, and the extra room will help prevent boil-overs.
-Do all your preparation and gather all your equipment before beginning; once you start making fudge, you can’t stop in the middle without the risk of ruining the batch. So before you turn on the stove, you should butter the pans, measure the ingredients, and test the candy thermometer. Test the candy thermometer by boiling a pan of water, inserting the thermometer, and ensuring that it reads 212 degrees F (100 degrees C). The bulb of the candy thermometer should never rest on the bottom of the pan.
Betty’s Extra Special Peanut Butter Fudge Recipe